Blender lemon blueberry pancakes

Blender lemon blueberry pancakes

By Abigail Jones
10’ Prep time
15’ Cook time
25’ Total time
396 Calories
4 Serving

Summary

Breakfast is served in under 15 minutes with this delicious (and dairy-free) blender lemon blueberry pancakes recipe! find all our healthy pancake recipes in one place, and bookmark this link to reference next time you’re in the pancake-making mood!
Abigail Jones 0 Followers

Step by Step

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Step 1

Place blueberries, banana, eggs, vanilla extract, unsweetened almond milk, honey, and lemon extract in a high-speed blender.  Blend on high until smooth.
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Step 2

Add in the rest of the dry ingredients and blend on high until smooth. Finally, add melted coconut oil and blend until smooth. At this point, your mixture should be thick, but thin enough to pour into pancakes. If it’s too thick, add a splash more almond milk.
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Step 3

Turn a skillet to medium heat and spray with coconut oil cooking spray. Using a 1/4 cup scoop, pour batter onto skillet. Cook for about 1 to 2 minutes or until bubbles start to form on your pancakes. Flip and cook for an additional 1-2 minutes.
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Step 4

Serve immediately with your favorite pancake toppings!

Ingredient

  • Large eggs
    Large eggs
    2
  • Vanilla extract
    Vanilla extract
    4.93 ml
  • Lemon zest
    Lemon zest
    14.79 ml
  • Baking powder
    Baking powder
    4.93 ml
  • Baking soda
    Baking soda
    4.93 ml
  • Salt
    Salt
    0.62 ml
  • Medium banana
    Medium banana
    1
  • Coconut oil ⁣⁣
    Coconut oil ⁣⁣
    44.36 ml
  • Honey
    Honey
    44.36 ml
  • Fresh blueberries
    Fresh blueberries
    236.59 ml
  • Unsweetened, plain almond milk
    Unsweetened, plain almond milk
    236.59 ml
  • White whole wheat flour
    White whole wheat flour
    3548.82 ml
  • Lemon extract
    Lemon extract
    4.93 ml

Nutrition Facts

View nutrition facts
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